Posted on September 26, 2021September 26, 2021Ground cherries Not as many as last year I think. Testing dehydrating a few to see how they are dried. Also drying oregano at the same time.
Posted on September 26, 2021September 26, 2021On my way out the door Baby basils (l to r: large leaf, red rubin, and Genovese) with the older but not growing container basil. Hoping it will get a good start before being inside for winter.
Posted on September 26, 2021September 26, 2021Window babies Chijimisai greens are not frost hardy so they will live indoors and the bok choy (smaller pot) is just small and cute 🤣 We put half the Roman chamomile outside to get bigger and half here to get bigger before going outside. In the back is a chocolate bell pepper that has sprouted but not pushed the seed coat off its seed leaves.
Posted on September 26, 2021September 26, 2021Afternoon harvest and repotting Buckwheat is blooming. Peruvian ground cherries are having a few potential fruits! Paula and I repotted all the winter babies. More babies. The Missouri Yellow Watermelon weighs almost 12 lbs! It’s so ripe that when I started to slice, it cracked open more on its own. It was very tasty and sweet and crisp. In the evening, I sliced some peppers for freezing. Green ones are jalapeños from our garden and red ones are serranos from a friend. I made a small batch of salsa verde. Too little to can, so I froze it.
Posted on September 25, 2021September 25, 2021Fall begins Maximilian sunflower! The neighborhood school’s are already blooming, but mine are slower and this is first one, today.
Posted on September 25, 2021September 25, 2021Okra use! Dominican sofrito sour bean soup with okra, by Paula.
Posted on September 25, 2021Fancy, that’ll teach me (Wednesday dinner) Course 1: garlic lemon aioli with rolled prosciutto, atop bacon fat flatbread, on a bed of radicchio, drizzled with goji tomatillo (garden) syrup, topped with Leonberger cheese, and garnished with a mini bell pepper slice (garden) and white currant tomatoes (garden). Course 2: venison bone broth made with carrots, celery, parsley (garden), with chopped onions (last of garden) and pearled barley, garnished with mini bell peppers (garden) and served with the bacon fat flatbread. Course 3: braised venison shoulder seasoned with rosemary (garden), shiitake mushroom, serrano peppers (a friend’s garden), and onion (garden). Plated with radicchio, garlic lemon aioli, sliced tomatoes (garden), and a sea of goji tomatillo (garden) syrup. In lieu of pictures of course 4 (fresh vanilla bean frozen custard a la Paula), here is the dog hoping for course 3. We ate the ice cream and didn’t take a picture. 😎
Posted on September 24, 2021September 24, 2021More stars to go with moon The original moon and stars watermelon A second one! A third one very near this one shriveled up.
Posted on September 24, 2021September 24, 2021I’ve just realized they’ve all grown All four winter crops looking good.